Im searching for ways to make the soft brown sugar. I understand its just sugar and molases, but what are the proportions and how do I make it become soft??
Just curious because I do alot of baking and soft brown sugar is exspencive to buy where I live. So searching for alternatives

I usually see that 2 tablespoons of molasses per cup white sugar is equivalent to dark brown sugar, while 1 tablespoon of molasses per cup of sugar is light brown sugar.

In most cases, you won't need to pre-mix the molasses and sugar-- just add them at the same time when baking. Something like a dry rub or coating that calls for brown sugar might justify pre-mixing, so the sugar can absorb the moisture in the molasses.